Crema Catalana
Crema Catalana is a traditional Spanish stovetop custard infused with cinnamon and citrus zest, chilled until set, and finished with a crisp caramelized sugar crust. Prepare it the night before your next dinner party or special occasion.
Servings: 6
Calories: 290.2kcal
Ingredients
- 3/4 cup (150g) granulated sugar, divided
- 3 tablespoons cornstarch
- 1/2 teaspoon salt
- 8 egg yolks
- 4 cups whole milk
- 1 strip lemon zest
- 1 strip orange zest
- 1 cinnamon stick
Instructions
- Get ready: Set a fine-mesh sieve over a large measuring cup or mixing bowl with a spout. Gather six 6-ounce ramekins.
- Whisk the eggs: In a large bowl, whisk together 1/2 cup (100g) of the sugar, the cornstarch, and salt. Add the egg yolks and whisk until pale and smooth, about 1 minute. Set the bowl on a damp kitchen towel to prevent it from sliding.
- Infuse the milk: In a medium, heavy-bottomed saucepan, combine the milk, lemon zest, orange zest, and cinnamon stick. Bring just to a simmer over medium-low heat, stirring occasionally to prevent scorching.
- Temper the egg mixture: As soon as the milk reaches a simmer, take the pan off the heat. Use tongs to remove the citrus zest and cinnamon stick. Slowly pour the hot milk into the yolk mixture, beginning with a small splash and whisking constantly. Continue gradually adding the milk until it is fully incorporated.
- Thicken the custard: Pour the mixture back into the saucepan. Cook over medium-low heat, whisking constantly, until the custard thickens and begins to bubble, about 5 minutes. Once it reaches a simmer, continue whisking for 1 minute, then immediately remove it from the heat.
- Strain and divide: Pour the custard through the prepared sieve into the measuring cup or spouted bowl. Divide it evenly among the six ramekins.
- Cover and chill: Press plastic wrap directly against the surface of each custard. Let the ramekins cool almost to room temperature, then refrigerate overnight or for at least 4 hours.
- Caramelize the sugar: When ready to serve, remove the plastic wrap. Sprinkle the reserved 1/4 cup (50g) sugar over the custards, using about 2 teaspoons per ramekin. Hold a kitchen torch about 4 inches above the surface and move the flame in circles until the sugar melts and caramelizes to a deep golden brown.
- Serve: Serve immediately, before the caramelized sugar begins to soften.
Notes
- The custards can be prepared up to 4 days in advance. Keep them refrigerated with plastic wrap pressed directly against the surface.
- Add and caramelize the sugar immediately before serving so the topping remains crisp.
- Whisk constantly whenever the egg mixture is exposed to heat to prevent curdling.
- If you do not have a kitchen torch, use your oven’s broiler and broiler-safe ramekins. Watch the sugar constantly because it can burn very quickly.
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Nutrition
Calories: 290.2kcal | Carbohydrates: 38.1g | Protein: 9.2g | Fat: 11.7g | Saturated Fat: 5.3g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 3.9g | Cholesterol: 278.7mg | Sodium: 267.9mg | Potassium: 279.2mg | Fiber: 0.7g | Sugar: 33g | Vitamin A: 620.2IU | Vitamin C: 4mg | Calcium: 241.9mg | Iron: 0.8mg